Zobrazeno 1 - 2
of 2
pro vyhledávání: '"N. K. Akhmetova"'
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 3, Pp 95-102 (2022)
The article pays great attention to fish as a source of important nutrients, as a unique source of not only high-quality proteins, but also trace elements and omega-3 fatty acids with a long chain. The obtained data show the expediency of using amara
Externí odkaz:
https://doaj.org/article/330a3c4944434b8ea1926eb5812bca83
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 3, Pp 13-18 (2022)
This scientific article discusses the use of vegetable raw materials for enriching and expanding the range of meat products. Rosae fructus powder was selected as a vegetable raw material. In accordance with the regulatory and technical documentation,
Externí odkaz:
https://doaj.org/article/a2e3ce7daaac49bb8747da772e57282f